Creamy Turkey Pie (Turkey Leftovers)

Crust: 

1 9-inch Double Pie Crust 

1/8 teaspoon garlic salt 

1/8 teaspoon onion salt 

Filling: 

3 tablespoons CRISCO® Oil 

1 small onion, diced 

1 cup sour cream 

1 (10 3/4 -oz. can) condensed cream of mushroom soup 

1 cup shredded sharp Cheddar cheese 

1/2 teaspoon salt 

1/4 teaspoon pepper 

1 16-oz. bag frozen vegetables, for soup (including potatoes) 

2 green onion tops, chopped 

1 1/2 cups chopped cooked turkey or chicken 

For crust, prepare as directed, adding garlic salt and onion salt to flour mixture. Press bottom crust into 9-inch pie plate. Do not bake. Preheat oven to 425ºF.

For filling, heat Crisco Oil in small saucepan; add onion and saute until tender. In a large bowl, mix sour cream, soup, cheese, salt and pepper; stir to combine. Add sautéed onions, vegetables, green onions and turkey; mix well. Spoon filling into unbaked pie crust. Cover pie with top crust; flute edges. Cut slits in top crust to allow steam to escape. Bake for 25 to 35 minutes or until crust is golden brown. Let stand for 10 minutes before serving.